摘要
为探究不同微生物饲料添加剂对临淘汰蛋鸡肌肉品质的影响,将全价饲料和4种混有不同微生物的饲料饲喂临淘汰蛋鸡,分析其对临淘汰蛋鸡肌肉性状指标、营养成分以及质构特性的作用。研究结果表明,饲料中添加2%红酵母后,蛋鸡肌肉红度和水分含量极显著增加(P<0.01)、硬度显著降低(P<0.05);饲料中添加1%枯草芽孢杆菌后,蛋鸡肌肉红度和粗脂肪含量极显著提高(P<0.01),硬度显著降低(P<0.05);饲料中添加5%植物乳杆菌后,蛋鸡肌肉红度和粗脂肪含量极显著提高(P<0.01),粗蛋白含量显著降低(P<0.05);饲料中添加该三种微生物复合菌后,粗脂肪含量、必需氨基酸、呈味氨基酸和游离氨基酸含量都有极显著提高(P<0.01)。综上所述,微生物饲料添加剂能够改变蛋鸡肌肉红度,红酵母对肌肉的水分含量以及嫩度影响较大,枯草芽孢杆菌和植物乳杆菌对肌肉营养成分影响较大。
In order to investigate the effect of different microbial feed additives on the meat quality of culled hens,a complete feed and four feeds mixed with different microorganisms were fed to culled hens to analyse their effects on muscle traits,nutritional composition and textural characteristics in each group.The results showed that the feed containing 2%Rhodotorula significantly increased the muscle redness and moisture content(P<0.01),while significantly reducing hardness(P<0.05);the feed containing 1%Bacillus subtilis significantly increased the muscle redness and crude fat content(P<0.01),and reduced hardness(P<0.05);the feed containing 5%Lactobacillus plantarum significantly increased the muscle redness and crude fat content(P<0.01)and reduced the crude protein content(P<0.05);the feed containing the three microbial complexes significantly increased the crude fat,essential amino acids,delicious amino acids and free amino acids content(P<0.01).In summary,microbial feed additives are able to modify the muscle red-ness of laying hens,with Rhodotorula exerting a greater influence on muscle moisture content as well as ten-derness,and Bacillus subtilis and Lactobacillus plantarum contributing more to muscle nutrient content.
作者
孙慕白
苗欣宇
金鑫
华梅
牛红红
王景会
苏颖
李达
SUN Mubai;MIAO Xinyu;JIN Xin;HUA Mei;NIU Honghong;WANG Jinghui;SU Ying;LI Da(Institute of Agro-Food Technology,Jilin Academy of Agricultural Sciences,Jilin Changchun 130033,China;Bureau of Human Resources and Social Security of Liaoyuan,Jinlin Liaoyuan 136200,China)
出处
《饲料工业》
北大核心
2023年第24期9-15,共7页
Feed Industry
基金
吉林省农业科技创新工程项目[CXGC2021TD102]
长春市科技局重点研发项目[21ZGN36]
吉林省科技发展计划重点研发项目[202202051NC]。
